| Family |
ENZYMES |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , |
| Conservation conditions |
Opened package for liquid/short shelf life product e.g. enzyme and yeast , |
Aleazym CITRUS CLEAN
Additional information
Appearance
LIQUIDO
Composition
Food grade pectolytic enzyme obtained from controlled fermentation of specific strains of Aspergillus niger.
General characteristics
Appearance: brown liquid with characteristic odor
ALEAZYM CITRUS CLEAN is a complex pectolytic preparation based on pectinases (PG, PME, PL), arabanases and cellulases stable at low pH with a minimum declared activity of 300 PLU/g, very active in reducing the turbidity and viscosity of citrus juices.
Applications
ALEAZYM CITRUS CLEAN is an enzyme developed for the production of clear citrus juices (lemon, orange, grapefruit and others) for the purpose of:
• Clarify the product;
• Reduce viscosity;
• Improve extraction yield;
• Promote filtration, ultrafiltration and concentration processes.
ALEAZYM CITRUS CLEAN is fully effective at the pH typical of citrus juices.
Do not use in combination with bentonite – For maximum clarifying action, the enzymatic treatment can be combined with clarification with silica sol (Aleasil K).
Recommended Dosages
From 30 to 150 g/t, depending on the product to be treated and the conditions, in particular temperature °C and pH.
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Orange juices 30-120 g/t
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Grapefruit and lemon juices 50-150 g/t
The optimal dosage depends on several factors such as the degree of ripeness and health of the fruit, the duration of the enzymatic treatment, the temperature, the type of equipment used. In general, a treatment time of between 30 and 180 minutes is recommended.
Allowable temperature range: 20-55°C – Optimum: 45-50°C
